Lego Cake
This cake is SUPER special to me. Not that all of my cakes don’t hold a place in my heart, but this week I get to make my son’s FIFTH birthday cake! It should come as no surprise that my little boy LOVES lego- what kid doesn’t? The best part about this cake is if you step on it you’ll be pain free! Just a little cakey….
Starting with 13lbs of my Ultimate Chocolate Cake, I’m building different sized blocks stacked with Chocolate Swiss Meringue Buttercream, folding in Skor bits, and hiding a Kit Kat surprise! All sealed in with sweet Italian Meringue buttercream, and topped off with classic fondant details these cakes are ready for your imagination to run wild with!
Ingredients
Cake
- 13lbs Yo’s Ultimate Chocolate Cake
Icing
- Yo’s Simple Syrup
- 2 x Yo’s Famous Italian Meringue Buttercream
- Yo’s Chocolate Swiss Meringue Buttercream
- Skor Toffee Bits
- 24 Kit Kats
Decorations
- Yellow, Orange, Red, Purple, Blue, Green Fondant
- Clear Food Grade Alcohol
- Piping Gel
- Royal Icing
Autumn Spiced Cheesecakes with Jyoti Nanra
$34.99
Read It!
-
Divide 8lbs of batter into your 11x15” pan and 5lbs into your 10” square pan. Bake at 350 degrees for 1 hour 10 minutes and 1 hour respectively. Let your cakes cool completely in their pans.
-
Remove your cakes from their pans, and level using a ruler and serrated knife. Create 2 layers from each cake using the same method.
-
With your cake layers still together, divide your cakes into the following measurements:
THREE 5” Squares
TWO 10 x 5” Rectangles
ONE 15 x 5” Rectangle
You may also find it easier to layer your cakes after dividing them up!
-
Shower all of your cakes with simple syrup, and allow to absorb for a few minutes before continuing.
-
For each of your lego blocks, start with your first layer of cake, followed by a layer of Italian Meringue Buttercream, layer of Kit Kats, layer of Skor chocolate buttercream, and the top layer of cake. Place in the fridge to chill.
-
Crumb coat your cakes with Italian Meringue Buttercream and chill for 20 mins before icing with more buttercream and chilling for another 20 mins. Use a bench scraper to keep your sides nice and straight!
-
Roll your colours of fondant ⅛” thin, and measure your cakes to cut panels. Cover the 2 shorter sides first and chill before trimming away excess to make it easier before covering the 2 longer sides. Fill in the top with more buttercream, or trim excess, whichever you find easiest, before cutting a panel to cover the tops of your cakes.
-
Mix each of your fondant colors with clear food grade alcohol to create a paste, and use this to fill in the seams on each of your cakes.
-
Use a ¾” circle cutter to cut out circles of each fondant color. Stick them together in two’s with clear piping gel. Measure out the tops of your cakes, and mark where they will go before sticking on with more piping gel.
-
Stack your cakes on your presentation board using dowels to support, and royal icing to secure. Since this is my son’s birthday cake I also cut a 5 out of fondant, and attached it to the board.
Congratulations you did it!
